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Tuesday, 23 March 2010

Recipe for lemon curd

When our chickens lay too many eggs, I make some lovely lemon curd with the excess of eggs.

Here is the recipe I follow:

Whisk 6 eggs, 180g of sugar, 100 g of unsalted butter (beurre doux), and the zest and juice of 2 organic lemons. Cook it in bain marie (bowl placed over a saucepan of simmering water). Keep stirring otherwise it may curdle until the mixture becomes thick. It will take about 15 to 20 minutes. Remove from heat.

It is ready to eat once it has cooled down. You can keep it in the fridge for 3 weeks. I can never keep it for more than one week – it seems to disappear quick!!

You can spread it on toasts, pancakes, waffles, or just eat it with the spoons whilst nobody is watching!!